Newly re-named and renovated Rosewood Mansion on Turtle Creek re-opens Tuesday Nov. 6

by PegNews wire

DALLAS — After its hoo-ha $20-million renovation, Rosewood Mansion on Turtle Creek reopens the Mansion Restaurant and the Mansion Bar on Tuesday November 6. Cribbing from the press release:

The new look is highlighted by sleek furnishings, contemporary fixtures, and art from Texas artists. The main dining room has new modern lighting elements and honey-colored walls. The entrance has two signature grape leaf columns enhanced with a white antique finish and gold leaf accents. Tables are dark Macassar ebony. The original wood-carved ceiling now glistens with a pearlized finish. The veranda has green fabrics, rattan chairs, and smooth wooden tables. The patio has new furnishings and lanterns from San Miguel de Allende hanging from the trees.

The restaurant’s contemporary American cuisine features ingredients from nearby ("nearby," var. of "local") purveyors such as Generation Farms in Rice, and Fran’s Freyers in Milford. Lunch options include a salad of daily cuttings from produce purveyor Tom Spicer’s garden accented by Maytag bleu cheese and pan roasted Pacific halibut with lobster miso. Dinner includes Texas guinea fowl with puy lentil and bacon casserole (Puy lentils are from France; they "have a delicate taste and a fine green skin with steel blue speckles." As opposed to the usual robustly-flavored lentils?), or porcini crusted filet mignon with wild mushroom daube and Yukon gold potato puree. Desserts include Granny Smith apple mille-feuille and a "lemon" dessert with pound cake, lemon soufflé, lemon curd, crispy meringue, and lemon ice cream. Reservations can be made by calling 214-443-4747 or by visiting the Web site.

Let's see, this press release goes on at length, trying to cull here ... the bar has "cognac colored leather" (does that mean brown?) on the walls; more gold-leafing on the ceiling; new drinks -- the Blazing Turtle with champagne and smoked ancho chiles (BLEH!) and a ginger margarita; lobster fritters, mini-hamburgers, and charcuterie plate.

There's some stuff about the tasting room -- "historic plaster ceiling, elegant steel grey settees, an accent wall of luxurious persimmon-colored brushed velvet" etc etc -- but it's not open yet so we'll just hope for another awesomely detailed press release when it opens "toward the end of the year" (way to hedge your bets!).

Posted by T.G.